Description
This easy Sweet Potato Gnocchi recipe turns mashed sweet potato into tender little dumplings with crisp golden edges and a rich sage butter coating. It is one of the best healthy comfort food ideas for a quick weeknight dinner and it is simple enough for beginner cooks. Serve it for meal prep or a cozy holiday meal or a casual potluck or brunch or party when you want a homemade dish that feels special without becoming complicated.
Ingredients
- 2 medium or about 1 pound Sweet potatoes
- 1/2 cup well drained Ricotta cheese
- 1 Large egg yolk
- 1 1/2 cups plus more as needed All purpose flour
- 1/2 cup divided Finely grated Parmesan cheese
- 1 teaspoon divided Fine sea salt
- 1/8 teaspoon Ground nutmeg
- 5 tablespoons Unsalted butter
- 12 leaves Fresh sage leaves
- 1/4 teaspoon Black pepper
Instructions
- Cook the 2 medium sweet potatoes until completely soft and then remove the skins while the flesh is still warm. Mash the orange flesh until mostly smooth with a few small uneven pieces remaining and then spread it loosely in the mixing bowl so steam can escape.
- Fold the 1/2 cup ricotta and 1 egg yolk and 1/4 cup Parmesan and 1/2 teaspoon salt and nutmeg into the cooled sweet potato until streaks remain. Add the 1 1/2 cups flour gradually and fold until a soft orange dough forms with pale flour patches disappearing and a slightly tacky uneven surface.
- Divide the dough into 4 uneven portions and roll each portion into a rope that is about 3/4 inch thick. Cut the ropes into about 48 irregular bite sized pieces and press each piece gently so shallow ridges form while the dumplings remain slightly different in shape.
- Lower the 48 shaped gnocchi pieces into salted simmering water in small batches so they have room to move. Cook until the dumplings rise from the bottom and float at the surface with slightly puffed edges and a deeper orange color and then drain them carefully.
- Melt the 5 tablespoons butter with exactly 12 sage leaves until the butter turns amber and the leaves become darker and crisp around the edges. Add all 48 drained gnocchi and gently shift and flip them until several sides develop uneven golden patches and the browned butter coats the ridges.
- Transfer one serving of about 12 gnocchi pieces onto a white plate and arrange them loosely with several browned sides facing upward. Spoon over a little browned butter and scatter 3 crisp sage leaves with the remaining 1/4 cup Parmesan divided across the servings and finish with black pepper.
Notes
Pro Tips:
- Drain the ricotta thoroughly before mixing because extra liquid forces you to add more flour and can create dense gnocchi.
- Mash the sweet potato while warm and let it cool uncovered so excess steam escapes before the flour is folded into the dough.
- Handle the dough lightly and stop kneading once it holds together because overworking develops gluten and toughens the gnocchi.
- Test one gnocchi in simmering water first and add a spoonful of flour only when the test piece breaks apart while cooking.
Storage: Let leftover Sweet Potato Gnocchi cool completely before storing because trapped steam can soften the browned edges and create excess moisture. Place the cooked gnocchi in a sealed container and refrigerate for up to 4 days and keep any extra sage butter with the dumplings so the flavor remains rich. Reheat the gnocchi in a skillet over medium heat until warmed through and lightly crisp again and add a small amount of butter when the pan looks dry. For longer storage freeze uncooked shaped gnocchi in one loose layer until firm and then transfer the pieces to a sealed freezer bag for up to 2 months. Boil frozen gnocchi directly from the freezer and allow a little extra time for the pieces to float before finishing them in browned sage butter.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Italian Inspired